Brazilianketovia groq
Brazilian Keto Pumpkin Empanadas
A keto twist on traditional Brazilian empanadas, filled with a delicious pumpkin and cheese mixture.
⏱28 min🍽8 servings📊medium
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Ingredients
- ●1 cup Pumpkin puree
- ●1 cup Shredded mozzarella cheese
- ●1/4 cup 1/4 cup chopped fresh cilantro
- ●2 2 large eggs
- ●1 tablespoon 1 tablespoon coconut flour
- ●1/2 teaspoon 1/2 teaspoon salt
- ●1/4 teaspoon 1/4 teaspoon black pepper
- ●1 package 1 package empanada dough (keto friendly)
- ●for frying Coconut oil
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Instructions
- 1
Preheat the oil in a deep frying pan to 350°F (175°C).
- 2
Roll out the empanada dough and cut into desired shapes.
- 3
In a bowl, mix together the pumpkin puree, cheese, cilantro, eggs, coconut flour, salt, and pepper.
- 4
Place a spoonful of the pumpkin mixture onto one half of each dough shape.
- 5
Fold the dough in half and press the edges together to seal.
- 6
Fry the empanadas until golden brown, about 3-4 minutes per side.
- 7
Drain on paper towels and serve hot.